To make the chocolate sauce, combine the chocolate and cream in a small saucepan over low heat. Cook, stirring constantly with a metal spoon, for 4 minutes or until chocolate melts and mixture is smooth (see microwave tip).

Step 2

Combine the egg, milk and vanilla extract in a medium bowl. Melt butter in a medium frying pan over medium heat until foaming. Dip brioche slices in egg mixture, one at a time, and place in frying pan. Cook for 3 minutes each side or until brown. Transfer to serving bowls.

Step 3

Top brioche with 2 scoops of ice-cream. Drizzle with chocolate sauce and serve.

You can make the chocolate sauce (step 1) up to 4 hours ahead. Cover with plastic wrap and store at room temperature out of direct sunlight. Continue from step 2, 15 minutes before serving. Microwave tip: Combine chocolate and cream in a heatproof, microwave-safe bowl. Heat, uncovered, on Medium-High/650watts/70%, stirring every minute, for 1-2 minutes or until smooth.